I put this together one night after work. I'm trying a new thing where I only eat meat one meal a day, and I'd already eaten chicken for lunch. When I got home from work my dad had made steak, so instead I used the grilled zucchini side dish and made a sandwich.
The zucchini has the texture of a meat like sliced turkey or ham, so it feels like you're not stuck with a pile of veggies between bread. The hummus is a nice protien to keep your meal well rounded.
The cook time is for the zucchini
We had a jar of Chipotle Chicken Chili that I wanted to use. I decided instead of just eating it from a bowl or on nachos that I would serve it as a sort of Mexican lasagna. It turned out to be a very easy and yummy idea.
This isn't exactly her recipe, but I have to give her credit. I saw her make this on her show the other day, and it just looked so tasty However I didn't have all the ingredients on hand, so I improvised. If you want to try her recipe go to http://www.rachaelrayshow.com/food/recipes/yakitori-noodle-bowls/ and follow the recipe. Here's my version.
I've reduced the amount of scallions and added carrots for extra veggies. I also skipped on the sherry and went with stock because I didn't have any sherry. Also didn't have tamari, but soy sauce is the closest equivilent.
My dad recently went on a business trip to some island. He says the islanders use this marinade on everything! Mahi mahi, grouper, salmon... It's very good and a very quick three recipe marinade.
The original just has soy sauce, dijon, and oil, but I like it with a little honey added in.
The cooking time is the amount of time needed to marinate fish.
This is from the Everyday with RR magazine. Haven't made it, but it looks tasty. I adjusted some of the ingredients because they were confusing. Go here for the original recipe.
This soup isn't a puree like with most winter squash soups. I don't have an immersion blender or a regular blender, so I left the veggies chunky (in a small, spoonable dice.) I'm sure it's just a good (maybe better) all blended up. I served this with brown rice on the side because I didn't want the soup to be too thick.
This is a recipe I got from my favorite blogger Suzanne McMinn (yes, the romance novelist.) It is fantastic. I switched it up a little because of what I had on hand and nutrition issues... Here is the original recipe: http://chickensintheroad.com/farm-bell-recipes/concord-grape-pie/